Description
These Raspberry Caramels combine the rich, creamy sweetness of traditional caramel with a vibrant burst of raspberry flavor, resulting in chewy, fruity candies perfect for gifting or indulging yourself. Made with simple ingredients and cooked on the stovetop, this recipe yields 36 delectable caramels that balance buttery caramel notes with fresh raspberry puree.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
Flavorings
- 1/2 cup raspberry puree
- 1/2 teaspoon vanilla extract
Instructions
- Prepare baking dish: Line an 8-inch square baking dish with parchment paper to prevent sticking and allow for easy removal of the caramel once set.
- Combine sugar mixture: In a medium saucepan over medium heat, stir together the granulated sugar, light corn syrup, and salt until the sugar fully dissolves, ensuring a smooth caramel base.
- Add cream and butter: Carefully add the heavy cream and unsalted butter to the saucepan and continue stirring until the mixture begins to boil, integrating all ingredients evenly.
- Cook to temperature: Stop stirring once the mixture reaches a boil and let it cook undisturbed until it reaches 240°F (soft ball stage) on a candy thermometer, which ensures the perfect caramel consistency.
- Incorporate raspberry and vanilla: Remove the saucepan from heat and immediately stir in the raspberry puree and vanilla extract, blending the fruity flavor smoothly into the caramel.
- Pour and cool: Pour the hot caramel mixture into the prepared baking dish and allow it to cool completely at room temperature until fully set.
- Cut and wrap: Once cooled and firm, cut the caramel into 36 squares and individually wrap each piece in wax paper to prevent sticking and maintain freshness.
Notes
- Use a candy thermometer to accurately measure the temperature to reach the perfect soft ball stage.
- Ensure the raspberry puree is strained to remove seeds for a smoother caramel.
- If you prefer a stronger raspberry flavor, increase the puree slightly but be cautious of altering caramel texture.
- Store wrapped caramels in an airtight container at room temperature for up to two weeks.
- For easier cutting, chill the caramel in the refrigerator until firm before slicing.
